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Fennel Biscotti

5 lb flour
2 yeast cakes dissolved in 1 c water
3 c warm water (total: 4 c water)
3 c oil
1/4 c salt
1/4 c fennel seed
2-1/2 tsp black pepper

Combine dry ingredients. Make a well and add liquids. Mix and
knead. Let rise overnight (room temperature). Roll by hand into
pieces 6" x width of ring finger. Flatten slightly, twist, and
bend into a ring, overlapping the ends. Bake for 25-30 minutes at
400F.

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